The Trinity chairman and Queen’s Award recipient first moved to Aberdeen with three young children all under the age of three in 1971 and has experienced every downturn since.

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“We’ve been through four recessions, but this is the worst one that we have ever seen. When it hits Norway you know that it is really serious, so we don’t quite know where it is going to go from here,” he said.

“There’s talk of 65,000 people being paid off in the oil industry. I suspect it’s a lot more than that and there are more people nervous and waiting to see if they will have a job next month and the month after.”

In the latest episode of the Journey, the entrepreneur dished on the dishes that will be served up this Christmas and shared a family favorite recipe exclusively for Energy Voice readers.

Season the fillet with salt and freshly ground black pepper. Melt the butter in a roasting tin and when foaming add the venison. Brown on all sides over a medium heat, then roast in the oven at 200C/400F/Gas Mark 6 for: 20-25 minutes for rare, 30-35 minutes for medium, 40-45 minutes for well done.

Remove from the pan to a serving plate, cover and leave to rest while you make the sauce. Set the roasting pan over the heat and add the balsamic vinegar, wine and redcurrant jelly. Bring to the boil, scraping up any sediment from the pan and boil fast until reduced by half. Add the blueberries and cook for 5 minutes or until they soften and burst, Taste and adjust the seasoning. Carve the venison into thick slices and serve with the sauce. Accompany with minted new potatoes and purple sprouting broccoli.